Recipes for a starter

Pan-bagnat sarthois aux rillettes de poulet rôti

Sarthois sandwich with roast chicken rillettes

For 4 people

220g roast chicken rillettes
8 individual pitta breads
100g chopped onion
3 tbsp olive oil
2 baby artichokes
1 tsp lemon juice
1/4 red pepper
Fleur de sel
Freshly milled pepper

For 20 pepople

1kg roast chicken rillettes
40 individual pitta breads
500g chopped onion
25cl olive oil
10 baby artichokes
Juice of 2 lemons
1 red pepper
Fleur de sel
Freshly milled pepper
Ingrédient principal de la recette

Difficulty: difficulté de la recette difficulté de la recette

Preparation: 20 min.

Cooking: 10 min.

Prepare the vegetables: in a pan, heat a tsp of olive oil and gently fry the onions for 5 minutes. Leave to cool. Wash the artichokes and remove the outer leaves, remove the heart and cut into slices; to prevent blackening, place slices in a bowl of water with a few drops of lemon juice. Wash, dry and cut the pepper into slices. Dry baby artichokes on kitchen paper. Open the pittas, pour in a little olive oil and stuff with the rillettes, onions, pepper and baby artichoke. Serve straight away or cover with a film and keep in the fridge.
"“Good food ends with good talk."
Geoffrey Neighbor